CRUST:

Graham cracker crumbs (15 to 18 crushed)
5 tbsp. melted butter

FILLING:

2 (8 oz.) pkg. cream cheese, softened to room temperature
3/4 c. sugar
3 eggs, separated, at room temperature

TOPPING:

8 oz. sour cream
2 1/2 tbsp. confectioners' sugar
1 tsp. vanilla
Food colorings (I like to use several different colors)

Preheat oven to 350 degrees. Line tart pan with paper liners. Combine cracker crumbs and melted butter. Place a small amount (about 2 tablespoons) graham cracker crumb mixture into each lined tin.

Combine softened cream cheese, sugar and egg yolk. Beat egg whites with a mixer until they are stiff. Fold cream cheese mixture into egg whites, then fill each tin about 3/4 full with cream cheese mixture. Bake at 350 degrees for 15 to 20 minutes. Remove from tin and cool completely.

Mix together all ingredients for topping. Divide and tint with several different colors. Top each individual cheesecake with topping. Chill until ready to serve.

These are very good when serving a crowd. They are pretty as well as delicious.